Gluten-Free Corn Bread

Ingredients:

1 1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 1/4 cup gluten-free sour cream
1 cup creamed corn
2 large eggs
2 tablespoons granulated sugar, optional

Directions:

Preheat oven to 375 degrees. Mix all ingredients together until well blended. Pour into a 9-inch dark metal, square baking pan. Bake for 35 minutes or until edges have browned. Yield: 9 to 12 squares.

Gluten-Free Cookie Cutter Cookies

Ingredients:

3 cups gluten-free flour mix or baking mix
2 large eggs
1 teaspoon baking soda
1 1/4 granulated sugar
1 teaspoon cream of tartar
1 1/2 teaspoon gluten-free vanilla extract
1 cup butter

Directions:

Mix or sift baking soda, flour and cream of tartar. Slowly cut in butter. Bead sugar, eggs and extract together. Pour egg mix into flour and blend well. Chill in refrigerator for 2 hours. Roll out and cut into desired shapes. Bake on greased cookie sheets for 8-10 minutes at 350 degrees. Frost and decorate, if desired. Yield: 2 to 3 dozen, depending on shapes desired.

Gluten-Free Bread Maker Brown Bread

Ingredients:

2 large eggs
1 1/2 cups water
3 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon molasses
1 1/2 teaspoon salt, optional
3/4 cup tapioca flour
1/2 soya flour
2 cups rice flour, brown
1 tablespoon xanthum gum
1 tablespoon active dry yeast

Directions:
Blend eggs and water in a bowl and put into bread maker pan. Add honey, salt and molasses and mix. In another bowl, blend xanthum gum and flours. Mix flours with ingredients in bread maker pan and put yeast on top. Turn the bread maker on to the basic setting for a 1.5-pound loaf. Yield: 1 loaf.

Gingery Gluten-Free Cookies

Ingredients:

2 1/4 cups rice flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
3/4 cup shortening
1/4 teaspoon salt
1 cup dark brown sugar
1/2 teaspoon powdered cloves
1 large egg
1 1/4 teaspoon ginger
1/4 cup molasses

Directions:

Preheat oven to 375 degrees. Blend all dry ingredients except sugar in a bowl. Mix shortening and brown sugar in a separate bowl; add egg and molasses. Blend well. Slowly fold in flour mixture; blend. Refrigerate dough to 1 to 2 hours. On wax paper, roll out dough into small balls; roll in sugar. Place on cookie sheet and flatten balls. Bake for 8-10 minutes. Yield: Approximately 2 dozen.

Chocolaty Gluten-Free Brownies

Ingredients:

3 large eggs, beaten
1 cup granulated sugar
1/2 cup vegetable oil
2 tablespoons Dutch cocoa
1/2 cup potato starch
1/2 cup chopped walnuts or pecans
1/4 cup chocolate chips

Directions:

Preheat oven to 350 degrees. Cream eggs and sugar together in a bowl; slowly add oil, cocoa and starch. When well-blended, add nuts and chips. Grease a 9-inch square baking pan. Pour in batter and bake for 30 minutes. Yield: 9 to 12 brownie squares.

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